Intensely Bittersweet Chocolate Souffles Recipes

BITTERSWEET CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 400 degrees, with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).
• Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.
• Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.
• Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.
• Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.
• Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.
• Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees; bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately.

BITTERSWEET CHOCOLATE SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
• In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
• Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

INTENSELY BITTERSWEET CHOCOLATE SOUFFLES

Steps:

• If you're baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375 degrees.
• Butter the 6oz ramekins and dust the insides with sugar.
• Place the chocolate, butter and milk in a large heatproof bowl (preferably stainless steel) in a large skillet of barely simmering water.
• Stir until the chocolate is melted and the mixture is smooth.
• Remove the bowl from the water bath and whisk in the egg yolks.
• (Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
• In a medium, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted.
• Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry.
• Fold 1/4 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
• Divide the mixture evenly among the prepared ramekins, filling each 3/4 full.
• (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.) Place the soufflés on a cookie sheet.
• Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the centers should not be completely liquid), 14 to 16 minutes, perhaps a minute or so longer if the soufflés have been refrigerated.
• Meanwhile, make the topping: Beat the cream with the vanilla and sugar until it holds a soft shape (or stiffer, if you like it that way).
• Transfer to a serving bowl and refrigerate until ready serve.
• When they are done, remove the soufflés from the oven and serve immediately, with a little powdered sugar sifted over the top, if you like.
• Pass the whipped topping separately.
• NOTES: You can substitute a lower-percentage bittersweet or semisweet chocolate if you prefer a sweeter, less intense chocolate flavor; or reduce the sugar to 1/4 cup to partially compensate for the sweeter chocolate, if desired.
• There is no need to make other changes in the recipe.
• After you have buttered the ramekins, the easiest way to dust sugar on the inside is to put the 2 tablespoons of sugar in one of the buttered ramekins.
• Tilt and hold that ramekin over another as if you were going to transfer the sugar.
• Rotate the ramekin containing the sugar, allowing the sugar to coat the sides as you slowly pour the sugar into the other ramekin.
• Repeat.
• Room temperature eggs are best because a cold egg might cause the chocolate to seize, which means it gets too stiff to work with.
• If you do not have eggs at room temperature, you can hold the egg yolks in a mixing bowl over medium heat (hold the bowl over but not on the burner) to warm them up.
• Underbeating egg whites is always better than overbeating them.
• You want to beat the whites until they're no longer yellow and translucent.
• To get a bigger rise, fill the ramekins higher than suggested.
• This will mean that you will have one or two fewer soufflés.
• Don't worry about underbaking or overbaking this recipe- The souffles will still taste good.

FORGOTTEN CHOCOLATE SOUFFLE

Steps:

• Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole.
• Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.
• Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.
• Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.
• Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.
• Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.

BITTERSWEET CHOCOLATE SOUFFLé

Steps:

• Preheat oven to 375°F. Butter a 6-cup soufflé dish and coat with additional granulated sugar, knocking out excess sugar. Butter and sugar a 6-inch-wide doubled piece of foil or wax paper long enough to fit around dish. Fit prepared dish with collar extending 2 inches above rim.
• In a bowl whisk together flour and 1 tablespoon granulated sugar. In a small bowl whisk together egg yolks and 1/4 cup milk and add to flour mixture, whisking until smooth.
• In a heavy saucepan heat remaining 1 1/4 cups milk over high heat until it just comes to a boil and whisk into yolk mixture in a slow stream. Transfer mixture to pan and cook over moderate heat, whisking, until it just comes to a boil. Cook mixture at a bare simmer, whisking constantly, until very thick, about 2 minutes. Remove pan from heat and whisk in vanilla and chocolate until custard is smooth. Transfer custard to a large bowl.
• In another bowl with an electric mixer beat egg whites with salt until they just hold soft peaks. Beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir one fourth of meringue into custard to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into prepared dish. Soufflé may be prepared up to this point 1 hour ahead and chilled, covered with a paper towel and plastic wrap. Do not let paper towel touch surface of soufflé. Put cold soufflé in preheated oven. Bake soufflé in middle of oven 30 to 35 minutes, or until firm and set in center.
• Carefully remove collar from soufflé dish and sift confectioners' sugar over soufflé. Serve soufflé immediately with whipped cream.

BITTERSWEET CHOCOLATE SOUFFLéS

Steps:

• Preheat oven to 375°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray; coat ramekins or cups with sugar, tapping out excess sugar. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixtures is melted and smooth. Remove chocolate mixture from heat; cool slightly.
• Using electric mixer, beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture form, about 3 minutes. Gently fold into chocolate mixture. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Bake soufflés until puffed above edges but still soft in center, about 18 minutes. (Bake chilled soufflés about 20 minutes.) Serve immediately.

GIANT CHOCOLATE SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
• Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
• In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
• In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
• Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
• Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
• Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
• In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
• Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
• Run your thumb between the outside edge of the dish and the batter to create a border.
• Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
• Dust the soufflé with powdered sugar and top with whipped cream.
• Enjoy!

NEVER-FAIL CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
• Add a little of the cream and whisk to make a smooth paste.
• Whisk in remaining cream and the liqueur.
• I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
• If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
• In a large bowl, beat egg whites until almost stiff.
• Slowly beat in sugar and beat until stiff and glossy.
• Now gently whisk a quarter of the egg whites into the cocoa mixture.
• Gently fold in another quarter.
• Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
• Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
• The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
• Don't worry, even if you only get 6 they will be wonderful.
• Set custard cups into a deep baking pan and carry this to the oven.
• Open oven, pull out rack, and set down pan.
• Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
• (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
• The centres will be a little runny, as they should be.
• Serve immediately.